Monday, October 20, 2008

Angel Food Cake with Honey Ice Cream

God, doesn't that sound good? I found this recipe here at this foodie blog. Now where did I put that Cuisinart Ice Cream Maker?

Josh Short’s Angelfood Cake

  • 1 c egg whites
  • 1 1/2 t cream of tartar
  • 1/2 c granulated sugar
  • 3/4 t lemon zest
  • 3 oz cake flour
  • 1 1/2 oz powdered sugar
  • 1/8 t salt
Instructions: Let egg whites stand for 30 min outside to come up to room temperature. This will help them develop more volume. Meanwhile, sift confectioners’ sugar and flour together; set aside. Add cream of tartar, lemon zest and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, a little at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Honey Ice Cream

  • 6 egg yolks
  • 2 c milk
  • 1 c heavy cream
  • 1/2 cup honey
  • 1 vanilla bean
Instructions: Bring milk and vanilla bean to a simmer. Temper into egg yolks and honey. Stir for 30 sec, remove from heat, strain and cool. Stir in heavy cream and freeze according to machine directions.

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